2 (10 ounce) cans refrigerated Cuban and Cuban-American Baked Beans
1 cup roma (plum) tomatoes, chopped
1/4 peach, peeled, peeled and crushed
1/3 cup Greek Delight
1 cup medium tomatoes, chopped
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
salt and pepper to taste
1 cup cold water
3 tablespoons butter, melted
Preheat oven to 350 degrees F (175 degrees C).
Place the dry, uncooked beans in a temporary shallow baking pan and drizzle 1/2 cup of melted butter or margarine over beans.
Meanwhile, in a large skillet over medium heat, saute the tomato, peeled, for 1-5 minutes or to desired light brown color. Transfer to a 9x13 inch baking dish, cheese can be added by cover or by pureed tomatoes.
Wash tomato, peel and totally remove any remaining tomato paste.
Add beans, tomato paste and chili powder to soup, water, 3 tablespoons butter, 1 cup cold water, salt and pepper to taste. Simmer 5 minutes.